Shrimp Fra Diavolo

1 puond large shrimp, peeled and deveined
1 tsp salt
1 tsp dried crushed red pepper flakes
3 tbls olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes
1 cup dry white wine
3 garlic cloves chopped
1/4 tsp dried oregano
3 tbls chopped italian parsley
3 tbls chopped basil leaves

Toss the shirpm in a medium bowl with 1 tsp of salt and red pepper flakes. Heat the 3 tbls oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plaate, ste aside. Add the onion to the samte skillet, adding 1 to 2 tsps of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomates with their jucies, wine, garlic and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture, toss to coat, and cook for about a minute so the flavors blend together. Stir in parsley and basil, season to taste and serve.

May be served over noodles.

Serving Size: 4 1-cup servings